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Classic
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page 74
As the eggs begin to thicken drops of vinegar or lemon juice are added from time
to time.
For French dressing four spoonfuls of oil to one of vinegar instead of the usual
three to one formula is liked best by most persons.
In the making of French dressing the old saying, "A spendthrift for oil, a miser
for vinegar and a madman to stir," is an infallible guide. If this dressing is
made at the table the oil, vinegar, seasonings and salad should be placed before
the one upon whom that office falls. After the dressing is made a layer of the
salad should be removed from the plate and placed on a cold salad plate ready at
hand. Dressing should be sprinkled over this and thoroughly incorporated with
it. Then another layer should be added, and so on until all the salad is
dressed.
Cooked dressing may be made and kept for such emergencies as the cook's day out,
unexpected company, etc. To make such a dressing put the yolks of four eggs into
the upper part of a double boiler and beat them thoroughly. Add four
tablespoonfuls of oil, stirring constantly. Then incorporate four tablespoonfuls
of vinegar. Set the dish into hot water over the fire and cook. When the mixture
begins to thicken remove it at once from the fire and beat until it is cold.
Then add slowly four more tablespoonfuls of oil, one tablespoonful of sugar, a
teaspoonful of salt and one or two tablespoonfuls of French mustard. Just before
using it add one cupful of whipped cream.
Tomato and aspic jelly both make delightful accompaniment for salads. The jelly
may be molded in a ring and the salad served in the centre; it may be molded in
a solid form and the salad arranged around it, or it may be broken into
sparkling cubes and heaped about the salad.
To make aspic jelly soak two ounces of jelly in a cupful of cold water for
fifteen minutes. Then add it to one
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